Description

This Healthy Pumpkin Oat Bread is a delicious and nutritious treat perfect for autumn or any time you crave a wholesome snack. Made with pumpkin puree, gluten-free oats, and naturally sweetened with maple syrup, this bread is moist, flavorful, and packed with warm spices like cinnamon and nutmeg. It’s easy to prepare with a food processor and baked to golden perfection, making it a great option for breakfast or a healthy dessert.

Ingredients

Scale

Wet Ingredients

15 oz pumpkin puree
4 egg whites (or 2 whole eggs)
⅓ cup maple syrup
½ teaspoon vanilla extract

Dry Ingredients

2 cups gluten-free rolled oats
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9-inch x 5-inch loaf pan with parchment paper to prevent sticking.
Prepare Batter: In a food processor, combine pumpkin puree, egg whites or whole eggs, maple syrup, vanilla extract, gluten-free rolled oats, baking soda, cinnamon, and nutmeg. Blend until the mixture becomes smooth and well combined.
Pour Batter: Pour the smooth batter into the prepared loaf pan, using a spatula to smooth the top for even baking.
Bake Bread: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
Cool and Serve: Remove from the oven and allow the bread to cool in the pan for about an hour. Once cooled, slice and serve as desired.

Notes

Use gluten-free oats to keep this bread gluten-free.
You can substitute maple syrup with honey or agave nectar if preferred.
Ensure not to overblend; just blend until smooth to avoid a gummy texture.
Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
This bread can be frozen for up to 1 month; thaw before serving.